Eperlans en Brochettes (Fried Smelts on Skewers)

Ingredients

• 1 dozen smelts
• 1 egg
• bread-crumbs
• seasoning
• clarihed dripping or lard for frying

Method

1. 1

   Wipe the smelts with a wet cloth, ensure they are fresh, and dry them.

2. 2

   Dip in beaten egg and cover with bread-crumbs.

3. 3

   Curl and fasten each on a small skewer.

4. 4

   Fry in very hot fat until golden brown.

5. 5

   Drain on a cloth, sprinkle with salt and pepper, and serve garnished with fried parsley and lemon quarters.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 185. The excerpt below is the record exactly as published.

Eperlans en Brochettes (Fried Smelts on Skewers). — 1 dozen smelts, 1 egg, bread-crumbs, seasoning, clarihed dripping or lard for frying

Cook this with the app: pantry check, scaling, and the assistant.